Preparation

Heat oil with garlic and rosemary in a 12-inch heavy skillet over high heat, turning garlic once or twice, until garlic is golden, about 4 minutes. Discard garlic and rosemary.

Meanwhile, cut steak crosswise into 1/8-inch-thick slices and toss with 3/4 teaspoon salt and 1/2 teaspoon pepper. Add meat to skillet all at once and sauté over high heat, tossing with tongs to color evenly, about 1 minute for medium-rare. Arrange steak over arugula using tongs, then add shallot to oil in skillet along with vinegars and remaining 1/4 teaspoon each of salt and pepper and boil 2 minutes. Pour dressing over steak and serve immediately.

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Recent Review

Today's luncheon theme was salads. In addition to this salad I made from this site the Grilled Shrimp Salad with Corn & Avocado and California Chicken Salad. I really planned out the timing of this salad, based on the prior reviews, and I think it worked really well. First I marinated the meat in the olive oil/rosemary/garlic for maybe an hour or so. I just poured that mixture into the pan for cooking the meat. I did NOT slice the meat before cooking and it came out beautifully - browned on the outside, pink in the middle. I cooked the meat an hour or so before serving and wrapped in foil to settle and cool. Then around 15 minutes before serving I reheated the oil and did the vinegar-shallot reduction. I really reduced it a lot and it was delicious. I put the meat on the arugula and added some blue cheese and heirloom cherry tomatoes, but I didn't put the reduction sauce on top until right before we ate. Wasn't soggy at all and was actually very pretty. The meat eaters definitely appreciated this salad!